How to store Royal jelly

Royal jelly jelly is a powerful biological stimulant. The main component of the protein close to the protein composition of human serum. Also a considerable percentage of carbohydrates and vitamins. In addition, it contains fats, hormones, enzymes, amino acids, etc., This bee product has found wide application in the treatment of young children, weakened after surgery, the elderly.

You will need

• - Royal jelly;
• - alcohol medical 70-90%;
• - med.

Instruction

1. Uterine milk is a perishable product that requires the adoption of rapid measures for its conservation. In an hour after extraction from the hive it goes bad – yellowing and is losing its unique properties. Apply several methods of its preservation.
2. At home filtered milk is collected in bottles of dark glass with a capacity of 50-100 grams. Filling to the top of the container to a vacuum, placed in a refrigerator at a temperature of not higher than -2 degrees Celsius. Storage under such temperature conditions – up to 6 months. Deep-freezing to -20 degrees Celsius allows you to store milk for up to 18 months.
3. You can also save milk with honey in the ratio of 1:100 at temperatures above 10 degrees Celsius and in a dark place.
4. The least effective method of saving at home – this cooking alcohol emulsion of 10 grams fresh milk and 90 ml of rubbing alcohol 70-90%. The finished emulsion was stored in a cool dark place.
5. To facilitate dosage intake and ensure integrity of container many beekeepers pack up the milk in disposable syringes. Such a container – the perfect container which allows you to save vacuum. It should not be open, so that the product remains sterile.
6. In the pharmaceutical industry dehydrated milk. It does not alter the properties and biological activity, allowing you to keep and transport it. First, milk is frozen at a temperature of 35-40 degrees Celsius for two hours, then sublimate in vacuum for 48 hours. The obtained powder with a moisture content of 1-2%, hygroscopic and retains all the properties of the components.
7. Another option to preserve natural milk – adsorption. Pounded with adsorbent milk in the ratio of 4:1 is dried in vacuum cabinets without heating. As the adsorbent used a mixture of lactose (97-98%) with glucose (2-3%). Adsorbed jelly "Apilak", with properties similar to freshly picked. Retains its quality for several years.